Wow looks awesome brother another eggcellent experiment and like the block tip. Looks a lot like a pork brisket through and through. Definitely agree changing the flavor profile would be fun too!
Dang it Ron, stop enlarging my waistline with all these great cooks that I have to reproduce. HaHa, just kidding sir, keep up the great work and the fun videos. I am curious about one thing...after the cook, how much fat is left in the "roast"? 10%...50%...?
This was a really fun cook. Thanks again to @harrysoo for the inspiration!
Yes, this was great!
How'd I miss this one? Gonna try it Sunday if we can find one.
Yes!!! Give it a shot!
@@FOGOcharcoal Publix didn’t have any. 🙁
Great video making an awesome product, you gave me some great idea's, thanks for sharing. Proud to be a subscriber.
Well thanks so much. We are glad to have you in the FOGO Family!
Wow looks awesome brother another eggcellent experiment and like the block tip. Looks a lot like a pork brisket through and through. Definitely agree changing the flavor profile would be fun too!
Yes sir Matt, I have taken the slices and made some fantastic sandwiches already. Great stuff!
Wait. Did you wiff on the pork belly slap 😂
Hah! NO, but it was close, it was planned that way. My hands were slippery and I slapped it out of my own hand the first time.
@@FOGOcharcoal hahaha awesome
Looks delicious btw
Thanks James, we were pretty happy with the results!
You are killing me with all this good food!
Sorry Rick, but not THAT sorry. LOL, we are glad you're enjoying them vids!
Nice!!
Glad you like it,thanks!
Venison roast like a brisket
Oooohhhhh, that would definitely be an interesting one!
@Fogo Charcoal Ron I’ll say it again and again... LOVE the content!
Feel free to say it again and again. LOL. Your support is truly appreciated, thank you.
@@FOGOcharcoal oh I will bud! Meant to tell you, I’m down to my last bag of B&B charcoal. Can you guess what the next 2 bags will be?
Dang it Ron, stop enlarging my waistline with all these great cooks that I have to reproduce. HaHa, just kidding sir, keep up the great work and the fun videos. I am curious about one thing...after the cook, how much fat is left in the "roast"? 10%...50%...?
Haha, sorry David, Grills love me and belts hate me! I wouldn't want to venture a guess of % but quite a bit of it does render out.
@@FOGOcharcoal Great...thanks.
Great cook and so many great meals can come from this meat. It
Yes Ann, you are correct. We are thinking of some banh mi sandwiches for starters....
Cook a tritip like a brisket
We actually did a video on it already. I love it! I actually prefer it to grilled tritip.
He put it in oven to save money. He knows after he wrapped it that the smoke flavor will not go through the butcher paper. A wise man he is..
Absolutely! After the first hour and a half or two it really won't take on any more smoke.
Killer looking cook, makes sense it would be awesome as it's bacon! 😆
You know that is absolutely right!
It only took 4.5hrs to hit 203f? Looks good I'm surprised not much bark, I agree I'd try unwrapped next time.
It sure did, it is a thin cut and there really is no stall to speak of.
Can I come visit?!
You know you have an open invite!
Supersaftig 👌
Danke mein Freund.